Basic Jelly Roll


Recipe courtesy of Louisiana Kitchen & Culture

Serves 10 to 12

  • 1 cup all- purpose or cake flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 tablespoons water 
  • 1 teaspoon vanilla
  • 4 large eggs
  • powdered sugar
  • 1 cup jelly, or as needed


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Preheat oven to 400ºF. Line a 10x15-inch jelly roll pan with parchment paper or waxed paper.

Sift flour, baking powder, and salt together. 

Beat eggs until very light and fluffy. Add sugar a little at a time, beating well after each addition. Add water and vanilla and beat well. 

Fold in flour mixture and pour into jelly roll pan; smooth surface and bake for 13 to 15 minutes, until golden. 

Meanwhile, dampen a15x20-inch clean cloth and top with a piece of parchment paper slightly larger than your jelly roll pan; generously sprinkle with powdered sugar. Remove cake from oven and let it cool for a few minutes; quickly turn cake onto sugared paper. Gently remove parchment paper from bottom of cake. Starting with the short edge, tightly roll cake into a cylinder with the parchment paper inside and set aside to cool to room temperature.

To finish, gently unroll cake and spread cake with jelly (heat gently and thin with a little water if needed.) Re-roll cake, using parchment paper to help; when finished, tuck parchment paper around rolled cake if not serving at once. To serve, transfer cake to a serving platter, seam side down, and dust with additional powdered sugar.




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